Chemistry of Carbon Compounds ( Hydrocarbons) GES – WASSCE/ WAEC Examination Syllabus Standard 101

Syllabus Standard

CHEMISTRY OF CARBON COMPOUNDS

(a) Classification and nomenclature

(1) Broad classification into straight chain, branched chain, aromatic and alicyclic
(i) Root names compounds.
(ii) Functional groups

(2) Systematic nomenclature of the following
compounds: Alkanes, alkenes, alkynes,  alkanols, alkanoic acids, alkanoates (esters and salts) and amines.

(b) Separation and purification Methods to be discussed should include: distillation, crystallisation, drying,
chromatography.

(c) Determination of empirical and molecular formulae and molecular
structures of organic compounds.

(d) General Properties

(i) Homologous series

(1) Gradation in physical properties.
(2) Effects on the physical properties by introduction of active groups into the inert
alkane.

(ii) Isomerism

(1) Examples should be limited to compounds having maximum of five carbon atoms.
(2) Differences between structural and geometric/stereo isomerism.

(e) Alkanes:

(i) Sources and properties (1) Laboratory and industrial preparations and other sources.

(2) Nomenclature and structure
(3) Reactivity:
(i) combustion;
(ii) substitution reactions;
(iii) cracking of large alkane molecules.

(ii) Uses Importance as fuels, as starting materials for synthesis. Uses of haloalkanes and pollution effects.

(iii) Petroleum

(1) Composition.
(2) Fractional distillation and major products;
(3) Cracking and reforming;
(4) Petro-chemicals: Starting materials of organic synthesis;

(5) Quality of petrol. Meaning of octane number.

(f) Alkenes:

(i) Sources and properties

(1) Laboratory preparation;
(2) Nomenclature and structure;
(3) Addition reactions with halogens, bromine water, hydrogen halides;
(4) Oxidation: Hydroxylation with aqueous KMnO4.

(ii) Laboratory detection Use of reaction with Br2/CC14 and KMnO4(aq) as
means of characterising alkenes.

(g) Alkynes:

(1) Nomenclature and structure:
Sources and Uses
(2) Industrial production of ethyne;
(3) Uses of ethyne.
(h) Benzene
(i) Structure and physical properties (1) Resonance in benzene. Stability leading to substitution reactions. Halogenations (mechanism not required)

(ii) Chemical properties (2) Addition reactions: hydrogenation and
halogenation;

(3) Compare reactions with those of alkenes.

(i)Alkanols

(1) Laboratory preparation including hydration of
alkenes.

(i) Sources, nomenclature and structure

(2) Industrial and local production of ethanol including alcoholic beverages. Harmful impurities and methods of purification should be mentioned.

(ii) Classification Primary, secondary and tertiary alkanols.

(iii) Physical properties Including those due to intermolecular hydrogen bonding.

(iv) Chemical Properties

(1) Reaction with:
(i) Na,
(ii) alkanoic acids (esterification);
(iii) conc. H2SO4
(2) Oxidation by:
(i) KMnO4(aq);
(ii) K2Cr2O7 (aq);
(iii) I2/NaOH(aq).
(v) Laboratory test

(j) Alkanoic Acids

(i) Sources, nomenclature and
structure
(ii) Physical properties Including those due to intermolecular hydrogen
bonding.
(iii) Chemical properties Acid properties only: i.e. reactions with H2O,
NaOH, NaHCO3.
(iv) Laboratory test Reaction with NaHCO3.
(v) Uses and properties Uses and properties of ethanoic and phenylmethanoic (benzoic) acids as examples of
aliphatic and aromatic acids respectively.

(k) Alkanoates as derivatives of alkanoic Preparation of alkyl alkanoates (esters) from
acids alkanoic acids.

(i) Sources, nomenclature and
structure
(ii) Physical properties
(iii) Chemical properties Hydrolysis of esters (mechanism not required).
(l) Fats and oils : Alkanoates (esters) Sources, physical and chemical (1) Saponification, hardening of oils. properties.

(2) Detergents as soapless detergents.

Comparison of soapless detergents with soapy detergents and their action on soft water and hard water.
(m) Amino acids Difunctional nature of amino acids.
(n) Natural and synthetic polymers
(i) Definitions (1) Polymerisation;
(2) Addition and condensation polymers;
(3) Plastics and resins;
(4) Thermoplastic and thermosetting polymers.
(ii) Important properties of polymers
(iii) Natural polymers

(I) Carbohydrates:

(1) Classification as monosaccharides,
formulae, properties disaccharides and polysaccharides; reducing and uses. and non reducing sugars using glucose, fructose, sucrose/maltose and starch/cellulose as examples.

(2) Hydrolysis of sucrose and starch

(II) Proteins

(1) As polymers of amino acid molecules linked
by peptide or amide linkage.
(2) Hydrolysis
(3) Uses in living systems.
(iv) Synthetic polymers Classification and preparation based on the
monomers and co-polymers